Emeril's Orlando's Kitchen Table vs. Victoria and Albert's Chef's Table.

[majortom]

Has anyone eaten at both? I would like to know from someone that has eaten at both, how they compare. I would also like a comparison from anyone that has eaten at Charlie Trotter's Kitchen Table and Victoria and Albert's Chef's Table.

/carmi

 

[DVCconvert]

I've never done Trotters (but would like to). As to Emerils v V&A's -- my favorite is V & A's.

HTH

 

[majortom]

I've never done Trotters (but would like to). As to Emerils v V&A's -- my favorite is V & A's.

HTH

Have you eaten at the Kitchen Table at Emeril's Orlando and the Chef's Table at Victoria and Albert's? (Not interested in comparing main dining room to main dining room).

If you have, can you provide a bit more detail as to what you saw were the differences and why you liked Victoria and Albert's better?

/carmi

 

[majortom]

Has no one on here done both? Has anyone eaten at the French Laundry and Victoria and Albert's Chef's Table?

I am trying to find a comparison to an experience I think might be similar in order to decide if it is worth the hassle for me.

/carmi

 

[jarrdisney]

My Kitchen Table experience at Emeril's was nothing short of amazing. The food/service/etc was top notch and I would recommend it to anyone that enjoys a fine dining experience. I have not tried V&A's but for price/dress code alone I would go with Emeril's. The meal with wine pairings is $120 with no supplemental charge for foie, caviar, etc. The portions were large and we left completley stuffed and satisfied. This will be something I definatley do every vacation to orlando! THANKS CARMI!

 

[MartDM]

My Kitchen Table experience at Emeril's was nothing short of amazing. The food/service/etc was top notch and I would recommend it to anyone that enjoys a fine dining experience.QUOTE]

Jarrdisney-

How did you go about booking this? Is it a chef's choice tasting menu type of thing? Can you give me more info or refer me to somewhere I can get more?

We love Emeril's and I didn't realize this option was available...

Thanks!

Martha

 

[LAinSEA]

Eating in the kitchen at Emeril's was probably the single most exciting thing my husband and I have ever done on vacation! It was amazing! We did the wine pairings with each course, but we also had tastes of other dishes that were not on the course menu for the night at the chefs' whims. When desert came, it was a sampler of everything on the menu for the night. I have such a great respect for those who work in restaurants now and the coordination it takes to put everything together. We watched a dinner for a group of 40 prepared to hit the tables all at the same exact moment while keeping every other customer in the place satisfied too.

We did not eat at the chef's table at V&A when we had dinner there (wanted to, but it was already booked when I called). They did allow us to take a peak prior to the couple who had booked it arrival. I remember it as an alcove kind of off of the kitchen with a good view. Very different than sitting in the kitchen at Emeril's where it is just a little table set in the way of everything and everyone whizzing by in the kitchen. V&A's chef's table looked like it could handle a fair-sized group. I don't know if any more than a couple could have squeezed into where we sat in Emeril's.

-Laurie

 

[majortom]

My Kitchen Table experience at Emeril's was nothing short of amazing. The food/service/etc was top notch and I would recommend it to anyone that enjoys a fine dining experience.

Jarrdisney-

How did you go about booking this? Is it a chef's choice tasting menu type of thing? Can you give me more info or refer me to somewhere I can get more?

We love Emeril's and I didn't realize this option was available...

Thanks!

Martha

One calls the regular reservation number and requests the kitchen table. It is completely up to the Chef as to whether he will do it and it is often decided that night (depends on what is going on in the restaurant, who is lead chef that night, phase of the moon and his or her mood ).

It is a tasting menu, usually some where between 6 and 9 courses depending again on random factors. If you have food allergies, tell them when you make your KT request (makes it easier on them).

At Emeril's Orlando, parties are limited to 4 people (although I did 5 there once by mistake).

You are right inside their kitchen, just right of their main sliding doors.

At Emeril's New Orleans, they can seat 6 or 7, it is just left of the main entrance to their kitchen. At Emeril's New Orleans Fish House in Las Vegas, it is not really in their kitchen (used to be but had to be moved outside when they remodeled due to changes in health codes), it seats about 10 and is separated from the main dining room with Privacy Glass(tm) (giant LCD panels that go from transparent to opaque with the flip of a switch) and looks in to their kitchen (I miss the old table there). At Delmonico in Las Vegas, it is a separate room with two full glass walls looking into their kitchen and it seats 8.

Each restaurant charges a different amount for their KT experience (and sometimes the same restaurant will charge more or less based on what they serve).

One may choose to have their sommelier pair wine with each course (at an additional cost) or may just choose to order one or more bottles of wine off their wine list.

I think that about covers it. If you have specific questions, feel free to post here or PM me and I will try to answer them.

/carmi

 

[majortom]

We did not eat at the chef's table at V&A when we had dinner there (wanted to, but it was already booked when I called).

So far, you are the closest to being able to answer my question.

As I understand what you have posted, you have eaten in the main dining room at Victoria and Albert's and at Emeril's Orlando's Kitchen Table. Can you compare these two experiences for me? Which did you like better? Which did you feel was a better value for money? Would you do either again? If not, why not?

I hate dress codes. I hate to plan. Both of these traits cause me to shy away from Victoria and Albert's. Before I consider it, I really want someone that has had similar dining experiences to help me decide.

Thanks.

/carmi

 

[Uncleromulus]

If memory serves--I THINK that there is really no dress code at the V&A Chefs table!!! I recall a post from a while back (with photos) where a couple and their son ate at V&A Chefs Table and the men had on just black T-shirts!! Turned out that they were given jackets to wear just to walk through the "main" V&A area, but once in the "kitchen" they were allowed to eat while dressed very casually.
Anyone else remember that post? I know when I saw the photos I immediately asked that dress code question and that's the answer I got..

 

[majortom]

If memory serves--I THINK that there is really no dress code at the V&A Chefs table!!! I recall a post from a while back (with photos) where a couple and their son ate at V&A Chefs Table and the men had on just black T-shirts!! Turned out that they were given jackets to wear just to walk through the "main" V&A area, but once in the "kitchen" they were allowed to eat while dressed very casually.
Anyone else remember that post? I know when saw the photos I immediately asked that dress code question and that's the answer I got..

That would certainly eliminate one of my issues with dining there. Making a reservation six months out would still be a problem for me, but at least might make it more possible.

/carmi

 

[molly2004]

If memory serves--I THINK that there is really no dress code at the V&A Chefs table!!! I recall a post from a while back (with photos) where a couple and their son ate at V&A Chefs Table and the men had on just black T-shirts!! Turned out that they were given jackets to wear just to walk through the "main" V&A area, but once in the "kitchen" they were allowed to eat while dressed very casually.
Anyone else remember that post? I know when saw the photos I immediately asked that dress code question and that's the answer I got..

If it helps, I remember seeing something like that too.

 

[ElizabethB]

Based on the last time we ate at the Chef's Table, which was about five months ago, men needed a jacket to walk through the main dining room. If you don't have one, I think they will provide one -- but doublecheck with them. I assume you'll need to put it on before crossing the dining room to get to the kitchen. They told DH he could take his jacket off in the kitchen but needed to put it back on to go to the men's room.

Having said that, I would still not suggest that anyone show up in sweatsuit or jeans and running shoes! Frankly, I don't even think chino pants and a knit shirt (i.e, business casual) would be appropriate. But that's just my opinion. In the dining room, most men are in suits or dress slacks with sports jackets and most women seem to wear cocktail dresses, sun dresses or dressy pant suits.

DH is not one to dress up on vacation, but he willingly wears dress slacks, a dress shirt and jacket (no tie required) for V&A Chef's Table.

 

[ufgator]

My Kitchen Table experience at Emeril's was nothing short of amazing. The food/service/etc was top notch and I would recommend it to anyone that enjoys a fine dining experience. I have not tried V&A's but for price/dress code alone I would go with Emeril's. The meal with wine pairings is $120 with no supplemental charge for foie, caviar, etc. The portions were large and we left completley stuffed and satisfied. This will be something I definatley do every vacation to orlando! THANKS CARMI!

Is the $120 per person? What is the cost without the wine pairings (I don't drink wine)? Thanks for the info.

I didn't even know a kitchen table was available at Emeril's. I just ate there for the first time last November.

 

[jarrdisney]

Is the $120 per person? What is the cost without the wine pairings (I don't drink wine)? Thanks for the info.

I didn't even know a kitchen table was available at Emeril's. I just ate there for the first time last November.

The price was $120 per person including wine pairings. Without wine pairings it was $75. From what I undertsand the price can vary, but not too much. It was worth every penny!

 

[LAinSEA]

OK, so we are a bit strange, we actually enjoy dressing up for dinner on vacation. Not shirt and tie and formal gown dress up, but DH doesn't have a problem with taking a sports coat along and I like to get cleaned up and put on a nice sundress (if its warm) or a sweater and skirt even for a nice sitdown dinner in a theme park. The dresscode at V & A's was no problem for us. When I inquired about the chef's table there, I was told the same dresscode applies - you do walk through the dining room but I'm sure once you are seated in the alcove, you could take the jacket off. At Emeril's you may not feel comfortable in shorts or jeans in the kitchen, but we saw folks in the main dining room with both.

Foodwise, the menus change almost every night at both places. I would welcome a return to either and price-wise, they are close to the same - maybe more at Emeril's with the wine selections for each course. The taste/style of food is very different - V & A's more French inspired, Emeril's more contemporary with some heat for some courses. In my opinion, equally fabulous.

Part of a nice vacation for us is splurging on food. When the kitchen is remodeled and my student loans are under control (I just earned my Masters and began teaching high school), we'll make plans to head back to Orlando. V & A's will be on the agenda and probably Tchoup Chop (sp?) this time (because it wasn't open yet the last time we were there), but we may also have to head back into Emeril's too. What was so amazing to us was that our servers from when we had first gone in Nov. 2000 remembered us when we returned in May 2002 - totally unexpected and we are pretty average folks. This tells me that there are some extraordinary people working at Emeril's.

-Laurie

 

[MartDM]

One calls the regular reservation number and requests the kitchen table. It is completely up to the Chef as to whether he will do it and it is often decided that night (depends on what is going on in the restaurant, who is lead chef that night, phase of the moon and his or her mood ).

Ah, chefs...they can be so dramatic, can't they?

Thank you very much for the information. As I said, we never miss a trip to Emeril's when we pass through Orlando and this would be a really fun experience for foodies like us!

Thanks to everyone who clued me in on this & provided details about your experiences!

 

[majortom]

When I inquired about the chef's table there, I was told the same dresscode applies - you do walk through the dining room but I'm sure once you are seated in the alcove, you could take the jacket off. At Emeril's you may not feel comfortable in shorts or jeans in the kitchen, but we saw folks in the main dining room with both.

Actually, I have often eaten at the Emeril's Kitchen Table (Orlando, New Orleans and Las Vegas) in shorts and a t-shirt. This past January, I was taking my new boyfriend to his first fine dining meal - a special tasting prepared for us at Delmonico in Las Vegas. I had flown from Orlando to Los Angeles early that morning met Mike and two other friends and then drove to Las Vegas for dinner. It was about 4:30am when I left my house and since it was cold, I put on a long sleeve button down shirt (it was the only long sleeve shirt I had that was clean ).

When I walked in to Delmonico, one of the managers commented on my shirt and asked what the occasion that had me so dressed up (I was still wearing jeans). When we got seated, I walked back to the kitchen to say hello to the chefs and tell them what we wanted to eat. Chef Brian (Executive Sous Chef) looked at me and asked exactly the same question.

I would welcome a return to either and price-wise, they are close to the same - maybe more at Emeril's with the wine selections for each course.

Interesting, Victoria and Albert's Chef's Table is $215 with wine per person not including tip. Does anyone know if they charge extra for foie gras and other things as they do in their main dining room? According to Jarrett on his most recent visit, Emeril's Orlando's Kitchen Table was $120 per person with a wine pairing (I am not sure if that was with or without tip). That makes it $95 more expensive per person (almost twice as much) assuming there are no up charges.

The taste/style of food is very different - V & A's more French inspired, Emeril's more contemporary with some heat for some courses. In my opinion, equally fabulous.

(I just earned my Masters and began teaching high school)

Congratulations!

V & A's will be on the agenda and probably Tchoup Chop (sp?) this time (because it wasn't open yet the last time we were there), but we may also have to head back into Emeril's too.

You have Tchoup Chop spelled correctly (pronounced chop chop). Tchoup is short for Tchoupitoulas the street on which Emeril's New Orleans is located.

What was so amazing to us was that our servers from when we had first gone in Nov. 2000 remembered us when we returned in May 2002 - totally unexpected and we are pretty average folks. This tells me that there are some extraordinary people working at Emeril's.

-Laurie

Totally with you there. What amazes me is that they remember every guest I have brought with me, where in the restaurant I sat with them, and what I ordered. This is true for both their chefs and their servers.

I eat at their restaurants frequently, and have almost never had an item twice unless I have specifically requested it (almost every meal I have there now is either a tasting or chef's choice - I tell them how hungry I am and they cook an appropriate - or so they claim - amount of food). I am always impressed by how servers that have waited on me before will come over to say hello if they see me in house even if I am in a different section.

That is the service that generates repeat business (something that used to be common at California Grill and has been completely lost in my experience).

/carmi

 

[majortom]

Ah, chefs...they can be so dramatic, can't they?

Actually, what impresses me most about Emeril Lagasse's restaurants is how nice his Chef's are. It is logical that front of the house staff has to be nice as they deal with guests and is part of their job description. High end chefs on the other hand are not usually expected to deal with guests and from my experience can be a bit snippy. Every one of his chefs that I have met has been a very nice person and someone that I would happily spend time with outside of his or her restaurant.

/carmi

 

[MartDM]

High end chefs on the other hand are not usually expected to deal with guests and from my experience can be a bit snippy. /carmi

Yes, that is the stereotype upon which I based my remark! Glad to hear I'm way off base when it comes to Emeril's restaurants. Shouldn't surprise me really, the service we've had at all his restaurants we've visited has been second to none and I guess it only stands to reason that an establishment with such great folks up front would also have great folks out back. Sounds like they do a great job with staff selection all the way around.